1 package (about 1 kilo/ 2.5 lbs) chicken cutlets, thawed but not totally defrosted
1 tablespoon canola oil
2 tablespoons light soy sauce
2 tablespoons dry white wine or sherry
1 egg or 2 egg whites
3/4 teaspoon ground ginger
2 teaspoons granulated garlic powder
1/2 cup breadcrumbs
1/3 cup sesame seeds
While the chicken cutlets are still somewhat frozen, cut them each into bite-sized pieces. Place them all into a bowl.
Mix together the oil, soy sauce, wine or sherry, egg, ginger and garlic powder. Pour this over the chicken pieces. Cover the bowl and let it marinate for at least an hour or overnight if need be.
When you are ready to bake them, prepare as follows:
Preheat the oven to 200°C / 400°F.
Spray a large baking tray, or two of them if it won’t fit in one layer onto one tray, with baking spray. Set this aside.
Combine the breadcrumbs and the sesame seeds in a bowl. Using a fork, spear one chicken piece at a time, dip it on both sides in the breadcrumb mix and lay it down on the sprayed pan. Continue doing this until the entire pan is lined with chicken pieces. Spray the prepared chicken pieces with the oil spray so the tops are sprayed and slide it into your hot oven. Bake them uncovered for only 10 minutes . To make you feel better that they are really done, take out of the thickest ones and cut it in half with a sharp knife. You will see that it is no longer pink or raw and it is ready to eat. Remove them immediately from the oven (otherwise they will dry out!) and transfer them to either your serving dish if you are using them right away, or to a container for later use.
Now make this amazing dipping sauce!
Honey-Mustard Dipping Sauce
6 tablespoons honey
3 tablespoons mustard
Boil this together in a small sauce pan for a minute or two until it liquidy. Turn off the flame. Mix it a bit with a spoon and pour it into a little serving dish.
The second dipping sauce featured here is just soy sauce, or you can use a spiced soy sauce if you prefer.
Serve your schnitzelettes together with your dipping sauces (and for fussy little people, I suppose you can always resort to ordinary ketchup as a third option for ‘dipping sauce’) and enjoy!
Tamar Ansh is an author, editor, speaker and food columnist. She has published: Splitting the Sea, inspirational stories on finding one’s soul-mate; Let’s Say Amen!, an illustrated children’s book; A Taste of Challah, a bestseller photographic guide about challah, many shaping ideas and more; Riding the Waves, a book of inspiring true life stories about dating, shidduchim, & how others finally met the right one; and, Pesach – Anything’s Possible!, a gluten free, yeast & wheat free cookbook, perfect for Passover and year round use for gluten free kosher diets, available in hardcover as well as in ebook form: http://www.jewish-e-books.com/pesach-anything-s-possible-3585.html. Everything can be viewed via her website at www.aTasteofChallah.com. Mrs. Ansh also speaks and does demos and can be reached at firstname.lastname@example.org. To book a speaking engagement for pre-Chanukah in the NY/Tri-State area, send an email now!Tamar Ansh
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